Recipes from April 5, 2007
Fresh Flavors is featured in Hawaii’s Kitchen on KHON2 Hawaii’s
morning news on the first and third Thursdays of each month. Sponsored by HMSA.
For more recipes, visit Island Scene Online.
Easy Recipes for Easter Brunch
Green Eggs and Ham
6 hard-boiled eggs
1 1/2 oz. prosciutto (about 3 slices), thinly sliced
1 1/2 cups fresh soybeans, shelled, boiled until tender and cooled
1/2 tsp. lemon juice (or to taste)
3 Tbsp. reduced-fat cream cheese
1/4 tsp. sesame oil
1/4 tsp. cumin
3/4 tsp. salt
1/4 tsp. pepper
Minced French chives for garnish (optional)
Peel and halve hard-boiled eggs lengthwise. Remove yolks and discard.
In a skillet, sauté prosciutto over medium-low heat until crisp;
add a little oil, if necessary. Cool on paper towels, crumble and set aside.
In food processor, process soybeans, lemon juice, cream cheese, sesame oil,
cumin, and salt and pepper until very smooth. Add a little water, if necessary.
Texture should be similar to hummus. Strain through a sieve if planning to use
a pastry bag. Refrigerate 4 hours or until firm. (Mixture should be able to mound.)
Spoon (or pipe from a pastry bag) about 1 tablespoon soybean mixture into each
egg white half. Top with a pinch of prosciutto and chives. Makes 12 servings.
back to top
Pinwheel Biscuits with Baby Tatsoi
Pesto Filling
2 cloves garlic, minced
4 cups baby tatsoi or baby spinach
2 Tbsp. extra virgin olive oil
2 tsp. lemon juice
2 Tbsp. pine nuts, toasted
2 Tbsp. grated Parmesan or Pecorino Romano cheese
Dough
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup oat flour
1/2 tsp. salt
2 tsp. baking powder
1 tsp. baking soda
2 Tbsp. vegetable oil
1 cup plus 2 Tbsp. buttermilk, plus extra for brushing tops
Preheat oven to 375 degrees F. Combine filling ingredients in a food processor
and pulse a few times to combine and break down mixture. Set aside. To make dough,
combine flours, salt, baking powder and baking soda in a large bowl. Add oil and
buttermilk, and mix well. Roll out dough on a floured surface to a 10-inch square.
Spread pesto over dough in a thin layer, leaving 1/2-inch margin on the left and
right. Roll up dough away from you; spray roll with cooking spray. Gently roll dough
back and forth to even out thickness and to lengthen to 12 inches. Cut roll into 12
pieces and place spiral-side-up and 1/2-inch apart on a baking sheet prepared with
cooking spray. Brush tops with buttermilk. Bake 25 minutes or until light brown.
Makes 12 servings.
Variation: To make a sweet filling, process 2 apples (peeled, cored and diced),
2 tablespoons butter, 1/4 cup brown sugar, and 2 teaspoons cinnamon in a food
processor until apples are minced. Proceed as directed using the same dough.
back to top
Frittata with Smoked Trout and Spring Vegetables
Frittata
2 cups warabi (fiddlehead fern) or pencil asparagus
1 potato, boiled and sliced 1/4-inch thick
10 large eggs
1/2 cup reduced-fat ricotta cheese
2 1/2 tsp. salt
1/2 tsp. pepper
1 cup diced (1/2 inch) tomato
2 Tbsp. minced Italian parsley
1 Tbsp. minced shallot
6 oz. smoked trout, skinned and flaked
Sauce
1 1/2 cups light sour cream or strained yogurt
1 Tbsp. horseradish
2 Tbsp. minced shallot
1 Tbsp. capers, with some juice
1 Tbsp. minced fresh dill
1 tsp. salt
1/4 tsp. pepper
Diced tomato for garnish
Preheat oven to 350 degrees F. Boil warabi until crisp-tender, 1 to 2 minutes.
Dice into 1/2-inch pieces and set aside. Layer potato slices in a deep 9-inch
round cake pan* prepared with cooking spray. In a medium bowl, beat eggs with
ricotta cheese, salt and pepper until smooth. Stir in warabi, tomato, parsley,
shallots and trout; pour over potatoes. Bake about 1 hour or until firmly set.
Mix sauce ingredients in a small bowl and serve with frittata. Garnish with diced
tomato. Makes 8 to 12 servings.
* Cake pan should have sides that are at least 2 inches high. An 8 1/2-inch
springform pan also works well.
back to top
Strawberry Bread Pudding
5 large slices multi-grain bread, toasted, crusts removed
2 eggs
2 egg yolks
1/2 cup sugar
2 12-oz. cans fat-free evaporated milk
1/2 tsp. cinnamon
1/8 tsp. cardamom
2 tsp. orange flower water
Topping
1/4 cup sugar
1/4 cup water
1 Tbsp. cornstarch
1 lb. strawberries, hulled and thinly sliced
1 tsp. orange flower water
Preheat oven to 300 degrees F. Prepare a 9-inch square pan with cooking spray.
Cut toast into 1/2-inch pieces and set aside. In a large bowl, whisk together
eggs, egg yolks and sugar. Stir in evaporate milk, cinnamon, cardamom, and orange
flower water. Add toast and stir to coat all pieces; let stand 10 minutes or until
toast softens. Pour into prepared pan and bake until set in the middle, about 40
to 50 minutes.
To prepare topping, cook water and sugar over high heat until boiling. In medium
bowl, mix cornstarch and strawberries until well coated; add to boiling sugar.
Cook, stirring constantly, until liquid becomes translucent, about 1 to 2 minutes.
Stir in orange flower water; pour over cooked bread pudding. Refrigerate to set.
Serve with whipped cream, if desired. Makes 9 to 12 servings.
back to top